The heat exchanger system in Rokk’s updated MP1200 Litre Ice Cream Mix Plant gives manufacturers the opportunity to pre-heat incoming cold liquids as the finished product is cooled. This reduces the amount of energy required, Paul Crowter, managing director of Rokk told DairyReporter.com.
Smoother ice cream
“When developing this machine we tried to think how we could get the best out of the customer’s ingredients. We specified equipment of the highest quality and greatest functionality to achieve this,” he said.
The machine can also create a smoother product by reducing the size of the fat globules found in the milk or cream used for ice cream production, according to Rokk.
“The combination of higher-speed mixing, a GEA 2-stage homogenizer and induction all contribute to superior, more homogenous product with a smoother texture, richness and palatability,” said Crowter.
The combination of these components also helps to increase air stability and resistance to melting,he added.
According to Crowter, the updated machine has a higher thickness of stainless steel, adding strength to the plant and power to the electric motors. This achieves a higher speed agitation and therefore more uniform blending, he said.
“The quality and reliability of the machine means manufacturers can, with peace of mind, set the machine running and simply walk away without the worry that it is going to breakdown or falter in anyway,” said Mark Gudgeon, Rokk’s other managing director.
“Not only will this free up employee time allowing them to fulfil other duties but, it will also reduce the overall running costs of a plant,” he added.
The machine is available with either batch or high temperature, short time (HTST) pasteurisation capabilities and comes with two spray balls in each tank, said Rokk.
Rokk builds mix plants from between 300 to 3,000 litres per hour, suitable for use in most small to medium sized ice cream manufacturing plants, said the company.